1 (3½- to 4-pound) sirloin strip roast, fat trimmed, cut crosswise in half
3 tablespoons coarse ground black pepper
2 teaspoons Food Club salt
¼ cup Food Club extra virgin olive oil
Prepare Brandy Sauce: Heat medium
saucepot over medium-high heat until hot.
Add garlic and oil and cook 3 minutes, stirring
occasionally. Reduce heat to medium; add
brandy and cook 1 to 2 minutes or until
almost evaporated. Add broth and thyme;
heat to boiling over high heat. Reduce heat to
medium-low and simmer 30 minutes. Stir in
butter, Dijon, salt and pepper.
Meanwhile, prepare Pepper-Crusted Roast: Preheat oven to 350°. Rub roast with pepper and salt. Heat large skillet over medium-high heat until hot. Add oil and beef; sear all sides of beef 1 minute or until browned. Transfer roast to roasting pan; roast 20 to 22 minutes or until internal temperature reaches 135° for medium-rare, turning beef once halfway through cooking. Let stand 5 minutes before slicing. Serve sauce over beef.